Using a knife cut each of the three pan-brioche mini panettone into three layers – around 2 cm thick – and prepare a sauce by mixing equal amounts of mascarpone and gorgonzola, stirring it until creamy. Spread the layers of the first panettone with the cheese sauce adding some honey and a sprinkling of chopped walnuts.
For the stuffing of the second panettone, add the courgettes cut into julienne (thin) strips to the cheese sauce covering each layer.
Spread each of the three layers of the third panettone with the cheese sauce as above, and place the layer panettone on a bed of shrimp and crisp salad.
Enjoy your meal!